NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

1 cup Parsnips

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even cooking.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chopped vegetables with half of the olive oil, half of the minced garlic, and half of the herbs, salt, and pepper.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining olive oil, garlic, and herb mixture.

• 6

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and nestle the chicken breast in the center.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 8

  Let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve alongside the roasted roots.